Breads/ Gluten Free/ Low Carb

Coconut Flour Flat Bread

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 A low carb coconut flour flat bread that works with either a sweet or savoury filling.   It is very flexible so can be rolled up and used in recipes such as enchiladas.   Or a quick low carb pizza base too.   I enjoy it as a bread with dips or filled with cheese and coleslaw.

 This is an old recipe of my mine that I thought that I would revisit and update.  It’s rather scary how old it is and how long I have overlooked it too.  So many recipes, not enough time!  I must add a very British “Oi! I know what you did last summer too” to the food blogger who has recently been showcasing this recipe as their own.  Not cool man.   Use my recipes by all means but strap on a pair and credit your source.   

coconut flour flatbread

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It is difficult for me to put this coconut flour flatbread into a category as they can be slightly sweet due to the coconut flour, but are versatile enough to be used as a savoury flat bread.  They do have a delicate coconut taste, so if you want to use them as a sandwich wrap use a filling that would compliment the coconut flavour, perhaps some shredded chicken, lemon mayonnaise and lettuce?   You decide, you’re the one eating it, not me.  I recently had mine with some Roasted Red Pepper dip – very tasty!

coconut flour flatbread

The mixture of this coconut flour flatbread is fairly thick so you will need to spread it over the frying pan with a spatula as you pour it in.  Be quick, be nimble and try your best to get a circle!  Or be creative and quickly make a shape.   If it ends up a strange shape, just confidently snap “that’s what I was planning to do”.  I do it all the time in an assertive manner and am never questioned!  Smother it with melted cheese and no-one will question you…

coconut flour flatbread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you are making mayonnaise or ice cream and wondering what to do with the remaining egg whites rather than a boring egg white omelette, then whip a batch of these coconut flour flatbreads. Alternatively, if you are wondering what to do with the left over egg yolks after making this recipe you have a few options.  Lemon curd is always a delicious option.  Or a coconut dessert!  

 

Coconut Flour Flatbread

3.12 from 27 votes
Print Pin Rate
Course: Bread
Servings: 3 Flatbreads
Author: Angela Coleby

Ingredients

  • 2 Tablespoons (14g) coconut flour
  • 1/4 teaspoon baking powder
  • 3 egg whites
  • 2 tablespoons coconut milk
  • 1 tablespoon water
  • 1/2 teaspoon onion powder optional
  • 1/2 teaspoon garlic powder optional

Instructions

  • Whisk all ingredients until you have a smooth batter with no lumps.
  • Heat a frying pan on a medium heat. Add about one tablespoon of butter and melt.
  • Pour a third of the mixture into the pan and smooth out quickly with a spatula.
  • Cook until the edges are brown, then flip over and cook the other side.
  • Repeat for the rest of the batter.
  • Fill with your filling of choice..sweet or savoury.
  • Eat and enjoy!

Notes

Makes 3
Nutritional Info per flatbread – 64 Calories, 3g Fat, 5g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs
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30 Comments

  • Reply
    Susan
    April 6, 2019 at 1:38 pm

    Perfect from the first time. My go to recipe for coconut naan, pancakes, tortilla, crepes. Thank you! Yummy!! 🌴

  • Reply
    Angela
    October 22, 2018 at 3:50 pm

    Can I substitute the coconut flour with almond flour ?

    • Reply
      Angela Coleby
      October 23, 2018 at 1:56 pm

      I’ve not yet tried that. The quantity would have to increase though.

  • Reply
    Susan Tielis
    March 2, 2018 at 9:58 pm

    This sounds delicious! Do I need to use full fat cocoanut milk?

    • Reply
      Angela Coleby
      March 4, 2018 at 1:13 pm

      Yes I did.

  • Reply
    Brooke Bailey
    February 10, 2018 at 3:36 pm

    Don you use lite coconut milk or the whole fat kind?

    • Reply
      Angela Coleby
      February 11, 2018 at 8:46 am

      The whole fat type.

  • Reply
    sally
    November 15, 2017 at 5:53 pm

    Hi
    I am looking forward to trying this recipe but if I am using egg whites from a container how much would I use in place of using the egg whites of 3 eggs?
    Thanks

    • Reply
      Angela Coleby
      November 15, 2017 at 7:12 pm

      I’m not too sure, I would guess about 3 to 4 tablespoons.

  • Reply
    Nancy
    May 24, 2017 at 10:10 pm

    Do these freeze well?

    • Reply
      Angela Coleby
      May 24, 2017 at 10:31 pm

      I haven’t tried but can’t see why not.

  • Reply
    Jaslyn
    October 31, 2014 at 1:59 am

    Can you just use 1 whole egg instead of the white?

    • Reply
      Divalicious
      November 3, 2014 at 8:31 am

      You could, but it might be a bit more “eggy” in taste. Enjoy it!

  • Reply
    Linda
    September 20, 2014 at 3:10 pm

    looks good. i want to make it but why just egg whites? can we add the whole egg?

    • Reply
      Divalicious
      September 22, 2014 at 8:18 am

      I find that the egg white keeps it light and not too “eggy” but feel free to add the whole egg. Hope you enjoy it and thanks for popping by!

  • Reply
    Dawn
    August 18, 2014 at 9:09 pm

    What in the world is 1/16th of a teaspoon???? How does one measure that, exactly?

    • Reply
      Divalicious
      August 19, 2014 at 5:15 pm

      Hi Dawn, it’s a quarter of a quarter teaspoon…or just a “dash” in other words!

      • Reply
        Dawn Y
        November 3, 2014 at 11:33 am

        Oh, yes…duh! Now that I read your comment, I realize I knew that…thank you! I should do the math lol

    • Reply
      Monica
      September 16, 2018 at 12:15 pm

      They actually make measuring sizes of this now.. I never saw it until a few months ago

  • Reply
    Linda
    May 18, 2014 at 9:21 pm

    I can’t eat eggs….anyone try flax eggs or something else?

    • Reply
      Divalicious
      May 19, 2014 at 7:20 pm

      I haven’t…flax eggs might work..let me know how it goes!

  • Reply
    img
    April 13, 2014 at 1:17 pm

    Can this be made in a microwave?

    • Reply
      Divalicious
      April 14, 2014 at 12:12 pm

      Hi, I’m not too sure to be honest. Give it a try and let me know how it works out!

  • Reply
    Elle (@thewaybyelle)
    April 5, 2014 at 8:43 pm

    I made this tonight on my griddle and then used it as a pizza crust. VERY GOOD! THANK YOU!

  • Reply
    Kelly
    August 3, 2013 at 6:01 pm

    This is so good! and it will save me money.

  • Reply
    Catherine B
    June 11, 2013 at 11:20 pm

    I made these the other day, almost exact recipe, but there wasn’t any liquid in it and they don’t fold at ALL. I did add a couiple tablesp. of water to it, but no go. Maybe milk would help.. I’ll try again. I also found that the flavor is a little odd, so I shouldve added spices..

    • Reply
      Divalicious
      June 15, 2013 at 10:47 am

      I would add more coconut milk perhaps..spice it up with some herbs? Hope the next one works out okay for you.

      • Reply
        Harry
        October 21, 2018 at 9:19 am

        Same thing happened to my first attempt, didn’t run like batter, was more like a wet dough. Added more water but by then was too late. I always find that coconut flour absorbs a lot of moisture, perhaps that was the reason?

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